Chicken N Pickle

Inspector notes: Observed some dishes stored as clean at the clean dishes rack according to the person in charge. Upon closer observation of the dishes, some of the dishes were observed to have some food residues on the inside of some of them. Person in charge returned the dirty dishes to the dish cleaning area to be washed, rinsed and sanitized. All food-contact surfaces must be cleaned to sight and touch

Inspector notes: Observed employee handling food with gloved hands and then removing their gloves, briefly leaving the area through a door and then returning back to the prep area, at which point they touched their face and then grabbed new gloves before washing their hands. Employee removed gloves and washed their hands. Discussed the importance of proper hand washing and when hand washing is required with the person-in-charge (PIC). Hands must be washed at any time contamination occurs and when changing tasks

Inspector notes: Observed large chunks of cooked pork (around 4-5 inch chunks) that were cooling down inside of the walk-in cooler. According to the person in charge, the pork had been cooked and began cooling approximately 3 hours prior to the start of the inspection. The internal temperature of the cooked pork as measured using a probe thermometer ranged from 89°F - 91°F. Based on cooling parameters of needing to cool from 135°F - 70°F within the first 2 hours, and then from 70°F - 41°F within the next 4 hours for a total cooling period of 6 hours, the cooked pork did not achieve the first cooling period of cooling from 135°F - 70°F within the first 2 hours and was embargoed (see embargo form). Discussed with person in charge to further reduce the chunks of pork by half, or to use a fork to help shred the meat so that it can cool more efficiently. Cooling foods should also be placed high up in the walk in, uncovered and to a minimum depth of 3-4 inches maximum. Ice baths can also be used to quickly cool down hot foods

Inspector notes: Observed container of house-made mango chutney that was in a hot holding unit. The internal temperature of the chutney as measured using a probe thermometer was at 117°F. Per the person in charge, the chutney had been in the hot holding unit for more than 2 hours. The mango chutney salsa was embargoed at time of inspection. Except during preparation, cooking, cooling or when time is used as a control all TCS foods must be maintained at 135°F or above